What you'll need
1 tbsp. olive oil
1 tbsp. butter
1 Onion, roughly chopped
2 cloves of garlic, chopped
2 sprigs fresh thyme
300g asparagus, roughly chopped (and roughly 2.5cm removed from all ends)
300g broccoli, roughly chopped
2 cups chicken or vegetable stock
salt and freshly ground black pepper
100g roughly chopped fresh kale (or baby spinach leaves)
1-2 tbsp. lemon juice
What to do
1. In a large heavy-based saucepan, heat the oil and butter over medium heat. When the butter starts to foam, add the onion and cook for 3-4 minutes, or until starting to soften.
Add the garlic and thyme for another minute, or until fragrant, then add the asparagus and broccoli.
2. Pour in the stock, a good pinch of salt and freshly ground black pepper, and leave to simmer for 15 minutes. Remove from the heat, stir through kale and allow to cool.
3. Blend and check for seasoning, adding lemon juice, salt and pepper to taste.
4. Just before serving, toast the seeds in a dry pan until just golden and fragrant. Serve the soup in warm bowls sprinkled with seeds, roughly chopped herbs and cheese if using.
Mixed seed croutons and garnish
2 tbsp. sunflower seeds
2 tbsp. pumpkin seeds
1 tbsp. roughly chopped fresh parsley
1 tbsp. roughly chopped basil
100g feta or goat's cheese crumbled (optional)
This soup freezes well for up to two months.
Wholesome – Over 100 nourishing sugar, gluten and carb-conscious recipes by Sarah Graham can be purchased from Loot.co.za (R209).